1
clean all vegetables
2
quarter and deseed the peppers (you can mix and match with orange or yellow bell peppers)
3
husk the corn
4
cut the onion into 1/2 inch slabs
5
do not peel the garlic, can put on skewer if it could fall thru the grill grates
6
lube all the vegetables with the olive oil
7
grill all vegetables till charred and tender crisp, turn often, about 10 minutes
8
transfer the peppers quickly to a bowl, cover with plastic wrap and let rest for about 10 minutes so it can be pealed. thorough charring helps ensure easy peeling.
9
cut the corn from the cob and peel the garlic, peel the bell peppers
10
in batches blend all the vegetables to a puree in a blender or food processor and transfer to a large bowl
11
add the juices and vinegar and stir in the cumin, sriracha, salt and pepper to taste.
chill at least one hour
Next time I will add an jalapeno to the grill rather than use the sriracha